Friday, November 16, 2012

Here we go again, delving into the treacherous topic of
changing up your traditional Thanksgiving side dishes. This time, it’s an
old-fashioned cracker dressing vying to be that surprise, uninvited guest.

Sure some you alternative lifestylists may go for the
cornbread, but generally, bread-based variations rule the day. There’s a
great reason for this; they’re easy, delicious, and most importantly, very
familiar. Therein lies the problem.

Why mess with past success? Your loved ones wait all year
for your Thanksgiving feast, so why take the chance of disappointing them on
the big day? You have the entire rest of the year to do that.

Anyway, I’m not going to try and convince you that this is a
superior dressing, or that you should change your regular routine, but if
you’re someone who's looking for a change of pace dressing, that’s still very familiar and
comforting, this could be the one.

Of course, you can use whatever ingredients you normally add
to your bread dressing, and it should work just the same. By the way, I never
stuff my turkey, so if you choose to use this as a stuffing, please refer to
the roughly one million Thanksgiving turkey cooking guides linked online. Enjoy!

20 comments:

I'd rather stay at home and have a potluck dinner with friends, but that doesn't happen every year.

Thanksgiving is probably my least favorite holiday. Lots of travel and little time for visiting. The turkey and stuffing must be exactly the way Mom/Grandma/somebody's uncle made it. Side dishes are almost an afterthought - frozen veggies simmered in water and dotted with butter. Dinner rolls. That's it. No room for novelty, or creating new food memories.

This year I'm spending Thanksgiving with my sister in Rochester NY (whom I haven't seen in years) and her husband's relatives. Not looking forward to the drive, but it'll be nice to catch up and get a quick look around the old stomping grounds. Who knows? Maybe I'll score a case of Zweigle's white hots while I'm up there.

Good morning Chef!One of my favorite ways to start my day is to watch your most recent videos. Your recipes always turn out perfectly for me, and so I'm continuing my cooking education in a very enjoyable manner.But more than that, I laugh. Starting the day with a hearty chuckle is better than almost any other way. Cutting parallelograms and going both ways...Have a spectacular day and thank you for starting my day off so well.

Hmmmm. I haven't left a comment for awhile, and the process has become confusing.I either just posted the same comment three times, or I didn't post it at all. And it's asking me to choose an identity, but not giving me a place in which to do so.Claudine

Because of spam we can no longer accept anon comments, so you have to sign in with a Google account. Also, ALL comments must be approved by me, so they do not appear as soon as you post. You have to wait until I see them, so don't keep posting additional ones. :)

Second, my husband and I host a Thanksgiving dinner each year for our close friends. The last two years, I've tried to duplicate my mom and grandma's stuffing recipe. It's been a bust and, unfortunately, they are no longer with us for me to glean it from. I decided to try something new this year and I always check your recipes first.

Anyway, I just wanted to confirm that if I am making this as stuffing that I stuff it in the bird and cook it the entire time the turkey is in, correct? I'm sure that seems obvious but I'd rather be safe than sorry.